Blog Archive

Tuesday, 22 May 2012

Before mixing and after getting everything you need.

You need to check the oven and set the oven to the right temperature. Also you need to get your cake pans and line it with parchment paper and oil the sides of your pans.

Because we decided to bake a Victorian sponge/ pound cake. We are going to set our oven on 180C/ 350F/Gas  mark4.. We also need 4 X 8 Inches round pans for our mix.

Now we start with the method of mixing the cake. There are different ways of mixing or creaming cakes. We are going to use the old Victorian method. Here we go ........

Creaming the butter and sugar until it reaches creamy stage. To identify the creamy stage. The colour changes into pale yellow colour and the volume doubles up. Then add  1/3 of the whisked eggs and vanilla essence into the butter mix on a very low level. Stop the mixer and scrape down and add 1/3 of the flour and baking powder mix into the batter. Alternate the egg mix and flour mix into the mixer until its all gone. At the last stage of the mix. Scrape down one last time and mix on a higher level for about six to seven seconds. Stop the mixer and pour or scoop into the lined baking tins. Level the batter in all the pans and put into the oven and let it sit for about 45 minutes to 1 hour.

When the cake is baked. Get it out and your cooling rack, flip the cakes on the cooling rack. For the cake to cool fast and for the sponged to be wrapped on time because you don't want the sponges sitting out for too long and go dry.

That's all, told you. Its not that hard to make a Victorian sponge/pound cake. Tomorrow we will start with cake fillings and gradually work our way up to  fill and cover the cake. There are lots of ways and lots of edible things to cover our cakes with.


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